Chocolate Chunk Cookies
Welcome to our kitchen, where we’re excited to share with you a delicious and foolproof recipe for the most delightful Chocolate Chunk Cookies. These mouthwatering treats are the epitome of comfort, and their soft and chewy texture combined with rich chocolate chunks will make them an instant favourite for both kids and adults alike. So, let’s preheat that oven and get ready to create some magical moments with our freshly baked cookies!
Why this recipe
- Perfect Texture: The balance of ingredients in this recipe results in a soft and chewy texture that is highly desirable in cookies. The creamed butter and sugar create a light, airy base while adding baking soda helps the cookies rise and achieve a tender interior.
- Melty Chocolate Chunks: The star ingredient, chopped chocolate, adds a gooey and indulgent factor to the cookies. As the cookies bake, the chocolate chunks melt, creating pockets of rich, luscious goodness that elevate the overall taste experience.
- Customisable: While the recipe provides a solid foundation, it allows for creativity and personalisation. Bakers can experiment with different types of chocolate, such as dark, milk, or white chocolate, to cater to individual preferences. Additionally, nuts, dried fruits, or even a touch of espresso powder can be added for extra layers of flavour.
- Easy to Make: The straightforward instructions and accessible ingredients make this recipe easy to follow, even for novice bakers. With minimal fuss, anyone can quickly whip up a batch of these delightful cookies.
- Versatile: The Chocolate Chunk Cookies can be enjoyed in various settings and occasions. Whether it’s a casual family gathering, a school bake sale, or a special treat for a celebration, these cookies are suitable for all situations.

- Crowd-Pleaser: Few can resist the charm of freshly baked cookies, especially ones with melty chocolate chunks. These cookies are guaranteed to be a hit at gatherings and social events, making them crowd-pleasers.
- Adaptable Serving Size: The recipe can easily be adjusted to make more or fewer cookies, making it versatile for different situations. Whether you need a small batch for a family dessert or a large batch for a party, the recipe can accommodate your needs.
- Well-Balanced Ingredients: The recipe is carefully crafted to ensure a harmonious balance of flavours and textures. The butter and sugar ratios produce a sweet but not overly sugary taste while adding a pinch of salt enhances the overall flavour profile.
- Sensory Pleasure: Baking these cookies fills the kitchen with an irresistible aroma that heightens anticipation. The pleasure of biting into a warm, freshly baked Chocolate Chunk Cookie and experiencing the melting chocolate and soft texture is unmatched.

In-Depth Instructions:
- Precise Measurements: accurate measurements are essential. Use a kitchen scale to measure ingredients for the most consistent results.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature. This allows for better mixing and incorporation of ingredients.
- Sifting Dry Ingredients: Sifting the flour, baking soda, and salt together helps to remove lumps and evenly distribute leavening agents throughout the dough.
- Proper Mixing: Mix the wet and dry ingredients until just combined. Overmixing can lead to tough cookies.
- Baking Time: Keep a close eye on the cookies while baking. The edges should be golden brown, but the centres might look slightly undercooked. The cookies will continue to set as they cool on the sheet pan.
- Cooling and Storing: Allow the cookies to cool on the sheet pan for a few minutes before transferring them to a wire rack. Once completely cooled, store the cookies in an airtight container to maintain their freshness.
Chocolate Chunk Cookies
Servings: 0
Ingredients
- 80 g Unsalted Butter softened to room temperature
- 100 g White Sugar
- 50 g Brown Sugar
- 1 Egg Larg
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 cup chocolate chunks
Instructions
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, about 4 minutes
- Add the eggs. Add the vanilla.
- In a separate bowl, sift together the flour, baking soda, and salt. Add to the mixer and mix until just combined. Add the chocolate chunks.
- Scoop the rounded tablespoon onto the prepared sheet pan. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, about 4 minutes
- Add the eggs. Add the vanilla.

- In a separate bowl, sift together the flour, baking soda, and salt. Add to the mixer and mix until just combined. Add the chocolate chunks.
- Scoop the rounded tablespoon onto the prepared sheet pan. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
